If you haven’t heard of kugel before, I am not surprised!It is a traditional Jewish food that comes from… ok really I have no idea BUT it is totally delicious.
It tastes similar to hash browns.
This dish is usually made in a square baking dish, but I have been loving individually portioned things these days (like these Skinny Strawberry Muffins that I still can’t get enough of!).
They are kind of cute, don’t you think?!
Anyway, Passover is right around the corner, so I decided to tap into my roots and make this yummy Jewish dish.
I put my own healthier spin on it by omitting the oil and reducing the fat/calorie content.
This recipe is a perfect side dish for breakfast or dinner.
I also like to snack on them! They are easy to whip up, and so savory and satisfying. Enjoy!
Cost per serving: $0.08
Calories per serving: 37
Equipment you’ll need: grater or spiralizer, large mixing bowl, skillet, muffin tin
These low-fat & oil-free potato kugel cups have all the comforting taste and flavor of traditional potato kugel with a fraction of the calories! Vegan & gluten-free, too!
Ingredients: makes 18 servings
600g potato (I used 2 large russet potatoes), grated or spiralized
1 medium onion, sliced thinly
2 cloves garlic, minced
1 tsp paprika
1 Tbsp cornstarch or potato starch
salt, to taste
600g potato (I used 2 large russet potatoes), grated or spiralized
1 medium onion, sliced thinly
2 cloves garlic, minced
1 tsp paprika
1 Tbsp cornstarch or potato starch
salt, to taste
Method:
1. Preheat oven to 400F and spray a muffin tin with non-stick spray.
2. In the meantime, sauté your onion and garlic over medium-high heat until they appear soft and translucent.
3. Add sautéed onions/garlic and potato to large mixing bowl, and stir to combine.
4. Add in salt, paprika, and cornstarch to mixing bowl, and stir until veggies are evenly coated.
5. Push mixture into muffin tin (fill each space to the top), and bake for 40 minutes.
1. Preheat oven to 400F and spray a muffin tin with non-stick spray.
2. In the meantime, sauté your onion and garlic over medium-high heat until they appear soft and translucent.
3. Add sautéed onions/garlic and potato to large mixing bowl, and stir to combine.
4. Add in salt, paprika, and cornstarch to mixing bowl, and stir until veggies are evenly coated.
5. Push mixture into muffin tin (fill each space to the top), and bake for 40 minutes.
This recipe was adapted from Mayim’s original recipe. Find it here.
Wonderful idea!!! One think I love about kugel is that if you say it three times in a row you can’t help but smile.
My dad made a mean kugel. It is the ultimate comfort food.
Great photos also!
Haha! So funny and so true. It is sooo delish and definitely a comfort food 🙂
Can you make and freeze ahead of time?
I have never tried freezing them so I’m not sure! Would love to hear how it turns out if you end up trying it 🙂
As a plantbased person and McDougall diet follower i love anything to have fun eating potatoes and other roots/starches.
I just picked up 2 bags of russets and will also use a sweet potato I have at home…mix in.
Now how to serve? Tonight will be with a tomato-y lentil soup but future???
Hi Marty! That tomato lentil soup sounds wonderful. I love to have these on the side of bean burgers! My favorite bean burger is my Kidney Bean Burger. They are also fun on the side of a “breakfast for dinner” meal with a tofu scramble or tofu scramble burrito!